Wakanui sirloin with roast garlic, anchovy butter & island slaw

by Oyster Inn | Cuisine issue #156
Serves: 4A taste of Waiheke Island's chic new eatery, guesthouse and boutique, The Oyster Inn.

4-5 salted anchovies in oil, drained, patted dry, coarsely chopped (we use Ortiz)
100g unsalted butter, at room temperature
2 whole garlic bulbs
4 teaspoons canola oil
2 teaspoons brown sugar
4 tablespoons riesling
2 tablespoons extra virgin olive oil
4 x 200g Wakanui sirloin steaks
5 teaspoons olive oil

Put the anchovies and butter in a bowl and mix well to combine. Shape into a log and wrap in plastic wrap. Refrigerate for 2 hours or until firm.

Preheat the oven to 200°C. Cut each garlic bulb in half horizontally and put each half on a small square of foil. Rub the cut surface with the canola oil then sprinkle with the sugar and drizzle with the wine. Wrap each parcel up then cook in the oven for 20 minutes or until the garlic is a caramel colour and soft to touch.

Remove the steak from the fridge 30 minutes before cooking. Use your hands to rub each piece with 1 teaspoon of the olive oil and season with salt and freshly ground black pepper. Heat the remaining oil in a frying pan over high heat then cook the steaks, in batches, for 2 minutes each side for medium-rare. Remove and set aside to rest for 5 minutes. Serve with the anchovy butter and roast garlic, with slaw on the side.

Island slaw
1⁄4 white cabbage
1⁄4 red cabbage
2 carrots, peeled
4cm daikon radish
1⁄2 red onion
4 red radishes
100ml white vinegar
50g caster sugar
2 cloves
2 allspice
small handful chopped flat-leafed parsley
small handful chopped coriander
juice of 1 lemon
100ml buttermilk

Very thinly slice both the cabbages, carrots, daikon, onion and radishes – use a mandoline if you have one.

Put the onion in a bowl. Cover with ice-cold water and a pinch of salt and set aside for 20 minutes. Drain well.

Put the vinegar, 200ml water, sugar, cloves and allspice in a saucepan and bring to the boil. Put the white cabbage in a bowl and strain the hot vinegar mixture over it. Stand for 30 minutes then drain well. Allow to cool.

When the white cabbage is cool, transfer to a large bowl. Add the red cabbage, carrots, daikon, onion and radish. Toss to combine then add the herbs and lemon juice and toss gently.

Add the buttermilk and mix well to coat then taste and season with salt and freshly ground black pepper.

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